Introduction

This quiche showcases fresh asparagus and gruyere cheese with a no nonsense crescent roll crust. Easy enough for a late breakfast and fancy enough for brunch with company!
This quiche showcases fresh asparagus and gruyere cheese with a no nonsense crescent roll crust. Easy enough for a late breakfast and fancy enough for brunch with company!

Directions

Preheat oven to 350 degrees. Unroll canned crescent rolls and separate into triangles. Lay each triangle into a 9-inch pie plate, slightly overlapping to create a pastry. Tuck edges over and flute if desired (set aside). Melt the butter in a skillet over medium heat. Snap off hard ends of asparagus and chop the rest on an angle for 1/2" to 1" long pieces. Add to pan with green onion and cook on medium heat for 6-8 minutes until the asparagus is barely tender (set aside). In a bowl whisk together eggs and eggs whites with half and half and salt and pepper. Sprinkle pie crust with gruyere cheese layer on asparagus mixture and gently pour in egg mixture. Place in oven on lowest rack for 30 minutes. Turn pie plate and cook for 20 to 30 minutes more until center is just set. Let rest for 10 minutes and serve. Makes 6 servings.

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Member Ratings For This Recipe

I made this without the crust and reduced the calories down to 206. I love asparagus and gruyere cheese so combining them together in the same dish seems like a little bit of heaven. I put half of the servings in the freezer for later.
- 5/14/13